Pronto Pasta Puttanesca

 
3 oz. spaghetti (or other long, thin pasta of choice)
water
1/2 cup onion, diced
1 T. olive oil
1/2 cup green pepper, destemmed, deseeded, and diced
1 T. garlic, minced
1/2 t. dried basil
1/4 t. dried oregano
8 oz. crushed tomatoes
1/4 cup black olives, sliced
2 T. freshly chopped parsley
1 T. capers (or more, to taste)
1/4 t. crushed red pepper flakes (or more, to taste)
salt and freshly ground black pepper, to taste
vegan soy parmesan cheese or nutritional yeast flakes, for garnishing
 

In a large saucepan, cook the spaghetti in boiling water, for 7-8 minutes or until al dente. Meanwhile, in a non-stick skillet, saute the onion in the olive oil for 2 minutes to soften. Add the green pepper and garlic and saute an additional 3 minutes. Add the dried basil and oregano and saute the mixture an additional 2-3 minutes, or until the vegetables are crisp tender. Add the crushed tomatoes, black olives, parsley, capers, crushed red pepper flakes, and season to taste with salt and pepper, and cook an additional 2 minutes to blend the flavors. When the spaghetti is al dente, drain it in a colander, add it to the simmering sauce, and toss well to combine. Transfer to a platter or bowl for service. Garnish individual servings with a little vegan soy parmesan cheese or nutritional yeast flakes, if desired.

Serves 2

 

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The Vegan Chef
1999-2002  Beverly Lynn Bennett